Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.
This episode is brought to you by Sleep Number.
Questions in this Episode:
“What is the ideal lineup of knives that every home cook needs in their kitchen?”
“Years ago I made Spoon Bread from a mix. It was smooth, light and similar to a soufflé. I can no longer find it and I have tried several recipes but can not duplicate the texture or the taste. Any suggestions?”
“In baking, I’ve been taught to knead but I cannot articulate the exact purpose of kneading. Why do we knead? What is the proper way to knead? When should we knead?”
“I would like to make a batch of oatmeal-pecan cookies to give to my father for his birthday. How can I put a twist on my recipe to make a more interesting and flavorful cookie?”